Production, Quality and Function of Tea
A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Phytochemistry".
Deadline for manuscript submissions: 31 January 2026 | Viewed by 105
Special Issue Editor
Interests: tea functional research; plant biochemistry; tea processing and quality evaluation; flavor biochemistry
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Tea, a beverage deeply ingrained in the cultural and daily lives of people across the globe, has been a subject of fascination for centuries. Tea production is a complex process that spans from the careful cultivation of tea plants in diverse geographical regions to the intricate art of tea processing. Different climates, soils, and cultivation techniques contribute to the unique characteristics of tea leaves. The traditional knowledge passed down through generations, combined with modern agricultural advancements, shapes the production landscape. Here, we will examine the latest research on tea cultivation, including sustainable farming practices, pest management, and the impact of climate change on tea-growing regions.
Tea quality is key to showcasing the unique flavors of different types of tea. The color, aroma, taste, and appearance of tea are all crucial factors that determine its quality. The oxidation level during processing, the skill of the tea maker, and the storage conditions all play a role. In this Special Issue, we will analyze the chemical composition of tea, understand how different processing methods affect its quality, and explore the sensory evaluation techniques used by tea experts.
Beyond its delightful taste, tea is also renowned for its health-promoting functions. Rich in antioxidants and bioactive compounds, tea has been associated with various health benefits, such as reducing the risk of chronic diseases, improving cardiovascular health, and enhancing cognitive function. Research into the functional properties of tea is constantly evolving, and this Special Issue will present the most recent findings in this area.
We hope that this Special Issue will serve as a valuable resource for researchers, tea producers, and tea enthusiasts alike. By bringing together the latest research and knowledge, we aim to deepen our understanding of tea and contribute to the further development of the tea industry.
Dr. Ping Chen
Guest Editor
Manuscript Submission Information
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- tea
- chemical analysis
- biological functions
- action mechanisms
- applications of tea components
- tea processing
- tea flavor
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